Looking for wines to pair with your favorite pizzas? Pizza is typically made with a crust, tomato sauce, mozzarella cheese, and often topped with meats, herbs, spices, and a variety of vegetables. The right wine can enhance the sweetness of the tomato sauce and balance the richness of the cheese. A successful food and wine pairing can create a delicious and enjoyable flavor experience.
Margherita
Margherita pizza pairs well with a medium-bodied Italian Pinot Grigio or a dry rosé. These wines are light enough to enhance the delicate basil flavor while providing enough structure to balance the acidity of the sauce. If you prefer red wine, I recommend light to medium-bodied options such as Chianti, Montepulciano d’Abruzzo, and Sangiovese. These reds will highlight the tangy tomato sauce of the pizza.
Pepperoni
White wines generally do not pair well with pepperoni pizza. However, Italian Prosecco will pair with cured meats. On the other hand, a California Zinfandel works with savory meats and grilled vegetables.
Hawaiian
A reasonably sweet Riesling will work perfectly as a counterbalance to the ham’s saltiness while enhancing the pineapple’s flavor.
White Pizza
Meat Pizza
White pizzas have different ingredients than your typical pizza. Choose fresh young dry white wines that are less acidic. With creamier white pizzas or lobster pizzas, choose a full-bodied Chardonnay to bring out the creaminess in the white sauce. A Pinot Noir from Burgundy also has relatively low tannin and works well with white pizza.
Bolder red wines like a Barbera, Sangiovese, or a Chianti work perfectly with rich heavy meats like sausage and pepperoni.
Vegetarian
Choose light reds that can enhance the flavors of the sautéed vegetables without overpowering. Try a Beaujolais or dry Rosé. Also, an old-world Sauvignon Blanc will bring freshness, green flavors, and herbal tones to your vegetarian pizza. If you are not a fan of any of the wines, my recommendation is always sparkling wines! Prosecco and Lambrusco, a sparkling Rosé, will cut through the doughy crust and clean the palate after each sip. If you prefer spicy meats on your pizza, I recommend a Moscato d’Asti. The sweetness in the wine acts to smooth and stop the burning sensation from the spice. Everybody enjoys pizza especially when your wine compliments your pie! Enjoy!
Greek Pizza
- 1 tablespoon olive oil
- ½ cup diced red onion
- 3 cloves garlic, minced
- ½ (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- ¼ cup chopped fresh basil or 2 tablespoons of dried basil
- 2 ¼ teaspoons lemon juice
- 1 ½ teaspoons dried oregano
- ground black pepper to taste
- 1 (14 ounce) package refrigerated pizza crust
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1 large tomato, thinly sliced or cherry tomato sliced
- 1 cup shredded mozzarella cheese
- ¾ cup crumbled feta or goat cheese
Preheat the oven to 400 degrees. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking and stirring until tender, about 5 minutes. Then, add the spinach and continue cooking, stirring frequently, until all the liquid has evaporated, which should take about 5 minutes. Remove the skillet from heat and season the mixture with basil, (save a half of teaspoon and sparkle over sliced tomato’s), lemon juice, oregano, and pepper. Allow the mixture to cool slightly. Next, unroll the pizza dough onto the preheated oven on a large baking sheet, and brush the top with the remaining 1 tablespoon of olive oil. Spread the spinach mixture evenly over the dough, leaving a small border at the edge of the crust. Sprinkle 1 cup of mozzarella cheese on top. Arrange the tomatoes over the pizza and sprinkle any remaining basil on top of the tomatoes. Finally, add the remaining 1 cup of mozzarella cheese and crumble feta cheese over the tomatoes. Bake the pizza in the preheated oven until the crust is golden brown and the cheese is melted, which should take about 15 minutes. Enjoy your delicious spinach and tomato pizza!
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